Sweet Potato Chocolate Muffins

These Sweet Potato Chocolate Muffins are the ideal healthy breakfast or lunchbox snack. There's no sugar and they're made with oat flour. With a double hit of chocolate, including chocolate chips that keep these muffins deliciously moist.

Recipe Highlights

• Full of chocolate flavour, deliciously moist and soft
• Two types of chocolate
• Freeze beautifully and are just as good as when they were freshly baked
• No mixer or food processor needed. Just a bowl.
• Sugar free and naturally sweetened with Monkfruit
• Extra fibre from the sweet potato and oats
• You definitely can't even taste the sweet potato
• They taste like a rich chocolate muffin

The texture of these muffins is soft with a slightly dense quality, however they are not heavy. Thanks to the oat flour and sweet potato they are incredibly light yet very filling. If you like the look of these, you might also like to check out my Black Bean Chocolate Muffins.

Ingredients

Ingredient Notes

• Oat Flour: Oat flour is available from he baking aisle of most supermarkets. If you have a food processor you can blitz rolled oats to make oat flour. Alternatively you can substitute with Spelt flour or almond flour.
• Sweet Potato Mash: It doesn't matter what brand or colour of sweet potato you use but do make sure to mix all the lumps out and get it as smooth as possible. No need to add milk or butter to the mash as it will mash fine without.
• Monkfruit Sweetener: I loving using Golden monkfruit to sweeten these muffins which is the one that is like brown sugar. However any monkfruit, stevia or granulated sweetener that measures like sugar ill work.
• Sugar Free Chocolate Chips: If you can't find sugar free chocolate chips in the baking aisle at the supermaket, buy dark chocolate chips, or a sugar free chocolate bar and chop it into small chunks - it will have the same affect as the chips.
• Cocoa Powder: I use unsweetened cocoa powder that I buy from the health food aisle of the supermarket.
• Eggs: Eggs help to bring the mixture together and if possible use eggs at room temperature
• Baking Powder: This will help the muffins to rise. Make sure your baking powder is still fresh. If you have some in the cupboard that hasn't been used in 6 months, its time for a new one. Using old baking powder means the muffins won't rise.
• Sea Salt: Helps to balance out the flavours
• Vanilla Essence: For additional flavour. You can leave it out if you don't have it or instead substitute with espresso, or ground cinnamon.

How To Make

1. Preheat oven.
2. Mix dry ingredients together:  Add oat flour, granulated sweetener, sea salt, and baking powder to a large mixing bowl and stir to combine.

3. Add in Wet ingredients:  Add mashed sweet potato (ensuring it has cooled to room temperature), eggs, vanilla essence, water and chocolate chips.  Use a spatula to gently fold all the ingredients together into a batter.

4. Prepare Pans: Lightly spray two 6 hole muffin pans with oil.  Evenly spoon the batter into each of the muffin cases to ¾ full
5. Cook muffins in a preheated fan oven at170 degrees C/340 degrees F for 20 minutes.

7. Remove from oven and cool: Remove from oven and let muffins cool in the muffin cases for 15 minutes, then remove them and place onto a wire cooling rack to come to room temperature.

Oat Flour Options

Oat flour is oats that have been ground or blitzed to resemble a flour. You can either do this yourself, if you have a food processor, or you can buy already ground oat flour.  I use Bobs Red Mill Oat Flour.  In Australia, I buy my oat flour from the Health Food store.  Its’s also available online through Amazon.

If you buy your Oat flour, there is no need for a food processor.  And, if you can’t get your hands on Oat Flour, you could substitute it with Spelt Flour or even organic wholemeal flour.

Sweet Potato Options

I used yellow sweet potato for these muffins.  You could equally use white sweet potato.  The colour of the sweet potato doesn’t take away from the rich chocolate colour of the chocolate batter mixture or the cooked muffin.  In fact, you wouldn’t even know there is sweet potato in these muffins.

Recipe Tips

• Freezing: These muffins freeze really well.  If you’re not eating them within a couple of days, individually wrap them and freeze for upto 30 days. 
• Defrosting: To defrost, either let the muffin sit at room temperature for about half an hour before eating, or if you’re impatient like me, zap it in the microwave for 40 seconds.

More Chocolate Baking Recipes

• Fudgey Dairy Free Chocolate Blackbean Brownies
• Chocolate Avocado Layer Cake with Luscious Frosting
• Simple Sugar Free Chocolate Cake
• Chocolate Date Slice Bites
• Chocolate Peanut Butter Covered Dates

Sweet Potato Chocolate Muffins

Kim

These sweet potato chocolate muffins are made with oat flour, and are naturally sweetened with monkfruit and sugar free chocolate chips. Eat them straight away of freeze for later.

4.64 from 11 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Snack

Servings 8 people

Calories 158 kcal

Ingredients

 

1x2x3x

• 2 cups Oat Flour
• ⅔ cup Unsweetened Cocoa Powder
• 1½ cups Sweet potato - cooked and mashed
• 1 ½ cups Brown granulated sweetener that measures like sugar
• 3 large Eggs - room temperature
• 2 teaspoon Vanilla essence
• ½ teaspoon Sea salt
• 1 cup Sugar free chocolate chips
• 2 teaspoons Baking powder
• ½ cup Tap water

Instructions

 

• Preheat fan oven to 170 degrees C/340 degrees F.
• Mix dry ingredients together: Add oat flour, granulated sweetener, sea salt, and baking powder to a large mixing bowl and stir to combine.
• Add in Wet ingredients: Add mashed sweet potato (ensuring it has cooled to room temperature), eggs, vanilla essence, water and chocolate chips. Use a spatula to gently fold all the ingredients together into a batter.
• Lightly spray two 6 hold muffin tray with oil. Evenly spoon the batter into each of the muffin cases to ¾ full
• Cook muffins in a preheated fan oven at170 degrees C/340 degrees F for 20 minutes.
• Remove from oven and let muffins cool in the muffin cases for 15 minutes, then remove them and place onto a wire cooling rack to come to room temperature. Cover with a towel or net to ensure they don’t dry out.
• Once at room temperature, store muffins in an air tight container in the fridge for 5 days. Alternatively put muffins into ziplock bags and freeze for 2 months.

Notes

• Oat Flour: Oat flour is available from he baking aisle of most supermarkets. If you have a food processor you can blitz rolled oats to make oat flour. Alternatively you can substitute with Spelt flour or almond flour.
• Sweet Potato Mash: It doesn't matter what brand or colour of sweet potato you use but do make sure to mix all the lumps out and get it as smooth as possible. No need to add milk or butter to the mash as it will mash fine without.
• Monkfruit Sweetener: I loving using Golden monkfruit to sweeten these muffins which is the one that is like brown sugar. However any monkfruit, stevia or granulated sweetener that measures like sugar ill work.
• Sugar Free Chocolate Chips: If you can't find sugar free chocolate chips in the baking aisle at the supermaket, buy dark chocolate chips, or a sugar free chocolate bar and chop it into small chunks - it will have the same affect as the chips.
• Cocoa Powder: I use unsweetened cocoa powder that I buy from the health food aisle of the supermarket.
• Eggs: Eggs help to bring the mixture together and if possible use eggs at room temperature
• Baking Powder: This will help the muffins to rise. Make sure your baking powder is still fresh. If you have some in the cupboard that hasn't been used in 6 months, its time for a new one. Using old baking powder means the muffins won't rise.
• Sea Salt: Helps to balance out the flavours
• Vanilla Essence: For additional flavour. You can leave it out if you don't have it or instead substitute with espresso, or ground cinnamon.
• Freezing: These muffins freeze really well.  If you’re not eating them within a couple of days, individually wrap them and freeze for upto 30 days. 
• Defrosting: To defrost, either let the muffin sit at room temperature for about half an hour before eating, or if you’re impatient like me, zap it in the microwave for 40 seconds.

Nutrition

Calories: 158kcalCarbohydrates: 23gProtein: 7gFat: 6gSaturated Fat: 1gFiber: 5gSugar: 1g

Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.

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